Vegan Pumpkin Cheesecake

This vegan pumpkin cheesecake is creamy, flavorful, and easy to make! It tastes just like regular cheesecake but is made with cashews and contains no dairy.

*This recipe was originally published on Nov. 16, 2017. I have updated it with new photos and text.

Thanksgiving is in just a few weeks, and although things are a little different this year for most, we’re used to it just being the four of us, so nothing has really changed. I always try to avoid cooking a huge Thanksgiving feast for just us, but my husband loves Thanksgiving food, so he always talks me into it. This Vegan Pumpkin Cheesecake has been a staple on our table for a few years, and I think you will love it, too!

I’m not joking when I say that this Vegan Pumpkin Cheesecake tastes pretty much exactly like the real thing! The texture is smooth and silky, it’s creamy, and the flavors are spot on. And the best part is that it requires no baking at all! 

Vegan Pumpkin Cheesecake Recipe Ingredients

• Crust – I use a super easy no-bake crust made with walnuts and dates for this recipe. All you do is blend them, and they create a really nice, slightly chewy crust that holds together well.
• Cashews – The cashews are the main part of this recipe, making this vegan pumpkin cheesecake super creamy and smooth. It’s important that you use raw, unsalted cashews. You want them to be softened before blending them, so you can either soak them overnight or boil them for about 20 minutes.
• Pumpkin puree – Make sure you get pure pumpkin puree and not pumpkin pie filling. You can use either canned or homemade puree for this recipe.
• Coconut sugar and maple syrup – I use coconut sugar and pure maple syrup to sweeten this vegan cheesecake. You can also use regular brown sugar or even cane sugar if you don’t have coconut sugar on hand.
• Coconut milk and coconut oil – You want to use canned coconut milk, and either full fat or lite will work.  I promise that it does not make your cheesecake taste like coconut! For the coconut oil, I would advise using refined coconut oil so it doesn’t add any coconut flavor to your pumpkin cheesecake.
• Vanilla extract, lemon juice – The vanilla adds sweetness, and the lemon juice gives the cashews a nice tart kick to help mimic cream cheese.
• Spices – I use cinnamon, nutmeg, cloves, and ginger to give this pumpkin cheesecake a warm and delicious flavor! You can substitute nutmeg, cloves, and ginger for pumpkin pie spice if needed.

How To Make This Vegan No-Bake Cheesecake

This vegan cheesecake is way easier to make than regular cheesecake. There are just three easy steps:

1. Add the walnuts, dates, and a pinch of salt to a food processor and blend until the mixture is broken down and sticks together in your fingers, 1-2 minutes.
2. Place a circle of parchment paper in the bottom of a 9-inch springform pan (you can use a smaller one if you want the cheesecake to be taller). Pour the crust mixture into the pan and press down in an even layer with your fingers or the bottom of a glass.
3. Add the cheesecake filling ingredients to a high-powered blender and blend until creamy, for about 1 minute.
4. Pour the filling into the pan and smooth the top with a spoon or spatula.  Cover the pan with plastic wrap and freeze for at least 6 hours, overnight is best.
5. Let the cheesecake thaw for about 15 minutes before cutting. If desired, top with whipped cream and candied walnuts.

Have a question about this recipe? Ask me in the comments, and I’ll get back to you ASAP.

Pumpkin Cheesecake Tips and Frequently Asked Questions

• What if I’m allergic to nuts? Unfortunately, this recipe cannot be adapted to be nut-free. However, there are many other vegan cheesecake recipes that use tofu!
• Can I use a sugar other than coconut sugar? Yes, I suggest brown sugar first and then cane sugar.
• Is lemon juice necessary? I strongly suggest using it because it adds the tartness that cream cheese would add.
• How do you store this vegan pumpkin cheesecake? After it’s been frozen and then thawed a little bit, I like to store it in the refrigerator, and it holds its texture nicely. You can also store it in the freezer if you aren’t going to eat the rest immediately.
• Can I use roasted salted cashews? I strongly suggest using raw, unsalted cashews if you can find them. If you absolutely can’t, roasted unsalted is the next best thing.

Check Out Exactly How I Make This Vegan Cheesecake Below:

Looking For More Vegan Dessert Recipes?

Vegan Chocolate Chip Cookies 

Easy Apple Pie Bites 

Chocolate Coconut Cupcakes

Carrot Cake Ice Cream Sandwiches 

Vegan Ginger Molasses Cookies  

Vegan Pumpkin Cheesecake

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• Author: She Likes Food
• Total Time: 20 mins + freeze overnight
• Yield: 10 1x
• Diet: Vegan

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Description

This Vegan Pumpkin Cheesecake is creamy, full of flavor and so easy to make!  It tastes just like regular cheesecake but is made with cashews and contains no dairy!

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Ingredients

Scale 1x2x3x

Crust:

• 1 cup walnuts
• 2 cups pitted dates
• 1 pinch salt

Cheesecake Filling

• 2 cups raw cashews, soaked overnight or boiled for 20 minutes
• 1 (15 ounce) can pure pumpkin puree
• 3/4 cup coconut milk
• 3/4 cup coconut sugar
• 1/3 cup pure maple syrup
• 1/4 cup melted coconut oil, use refined for no coconut taste
• 2 tablespoons fresh lemon juice
• 1 tablespoon vanilla extract
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon salt

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Instructions

1. Add the walnuts, dates and pinch of salt to a food processor and blend until mixture is broken down and will stick together in your fingers, 1-2 minutes.
2. Place a circle of parchment paper in the bottom of a 9 inch springform pan (you can use a smaller one if you want the cheesecake to be taller).  Pour the crust mixture into the pan and press down in an even layer with your fingers or the bottom of a glass.
3. Add all of the cheesecake filling ingredients to a high powered blender and blend until creamy, about 1 minute.
4. Pour the filling into the pan and smooth the top with a spoon or spatula.  Cover the pan with plastic wrap and freeze for at least 6 hours, overnight is best.
5. Let cheesecake thaw for about 15 minutes before cutting.  Top with whipped cream and candied walnuts, if desired.

• Prep Time: 20 mins
• Category: Dessert, Vegan, Gluten Free
• Method: No Bake
• Cuisine: American

I adapted this recipe from my friend Rachel at Bakerita and it worked so well.  If you like pumpkin pie you will love this pumpkin cheesecake!  I’ve made it a few times now and can’t wait to eat it again on Thanksgiving!